Roasted Asparagus with Crispy Prosciutto and Poached Egg

[donotprint]Oh, how I love asparagus season. That delightful time of year when you can get the little, skinny asparagus that cook up in no time, and that are perfectly, wonderfully tender and delicious no matter how you cook ‘em. They are a thing of beauty.

It almost makes you want to take them and pop them in a vase and use them as decorations around the house.

That is, until you remember how scrumptious they are…which is why this super-speedy recipe comes in so very handy. Take those gorgeous asparagus, brush them with a little olive oil, shake on a little salt and pepper and pop them in a hot oven to roast. If you get the thin ones, they will be ready in less than ten minutes. During the last couple of minutes, drop some thin sliced parmesan cheese on top of the asparagus and put them back in the oven for another minute or two for the cheese to melt.

That is just enough time to saute some chopped prosciutto until it is nice and crispy, and to poach up a few eggs (or fry them, depending on what kind of an egg person you are. I am a poached egg person, myself). Then all you do is lay some of those beautifully roasted asparagus on the plate, top with an egg and scatter some of the prosciutto on top. Garnish with a little chopped fresh thyme, and you are set.

Asparagus heaven, right there on your own plate. Does it get any better?? [/donotprint]

I don't think it can get better then this! I love asparagus. Too bad that here in UK we don't get the white ones that often. I am fonder of the white ones then the green. They have a sweeter taste. But I would go for green ones in this recipe any day! Will have a go at it. Thanks!

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[…] The Roasted Asparagus with Crispy Prosciutto and Poached Egg recipe (above) from Framed Cooks has all the elements of a perfect dish: fresh, seasonal produce, crispy pork, and a poached egg. Honestly, this alone can be dinner for me. And don’t fear poached eggs: Get more detailed instructions on how to poach an egg from Alton Brown, and go for it. […]